| 摘要 |
The method consists in preparing a gluten-free pasta starting from a corn and/or rice flour which is partially gelatinized and to which a monoglyceride is initially added. Humidification is then performed in a vacuum mixing tank, followed by extrusion by means of a multistage controlled-temperature extruder-cooker. The pasta is cut in a die and used after pre-drying for undried pasta or is dried until it reaches a final humidity of approximately 12% for dried pasta. The resulting pasta is suitable for use in the dietary field and in particular for feeding patients affected by coeliac disease, diabetes and other similar diseases and has good organoleptic and palatability characteristics. |
